This course deals with the (potential) toxicity of toxic substances present in traditional and novel foods and their safety assessment. Special emphasis will be given to novel scientific developments in the field of natural toxins, genetically modified food, food supplements, food sensitivity and allergy, drinking water, products derived from food processing, agricultural chemicals, microbiological food safety, persistent organic pollutants, engineered nanomaterials, food additives and veterinary drugs. The course consists of lectures by selected experts and a written exam to be made by the students about lessons learned during the course.